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Vietnamese Style Pickled Carrots
Ever wondered how to make those tasty lightly pickled carrots seen at many Vietnamese restaurants? Here's a quick and easy recipe.


2 cups baby carrots*
1/2 cup rice vinegar (Mirin)
1 Tbs granulated sugar
1/4 tsp salt
1/2 cup water for cooking

*Carrots can be cut into matchsticks or in thin rounds as you prefer.

Chop the carrots into the desired shape. Place in a non-metal bowl and set aside. Combine the vinegar, sugar, salt and water in a medium-size heavy saucepan and bring to a boil. Pour over the carrots and let come to room temperature. Refrigerate after cooling. Can be made ahead and stored in a covered container for a few days.

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